Hawaiian Chicken Quesadillas

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7 Ingredients

Number of servings

2tablespoons extra virgin olive oil
300grams Woolworths RSPCA Approved chicken breast fillets, thinly sliced
220grams Golden Circle pineapple slices in juice, drained
2 cups Woolworths tasty shredded cheese
280grams Old El Paso white corn tortillas
285grams Woolworths honey mustard salad kit
420grams Woolworths no-added-salt black beans, drained, rinsed

Description

A tropical twist on a classic dish, these easy Hawaiian chicken quesadillas are budget-friendly and perfect for a midweek dinner.

Method

Step 1 of 4

Heat 1 tsp oil in a large non-stick frying pan over medium-high heat. Stir-fry chicken for 3 minutes or until golden. Transfer to a plate. Cut pineapple in half horizontally. Roughly chop 1 piece of pineapple and reserve.

Step 2 of 4

Divide chicken, pineapple and cheese into 5 even portions. Remove 1¼ cup baby spinach leaves from the salad kit. Working with portion at a time, sprinkle half of the cheese over 1 tortilla followed by pineapple, chicken, ¼ cup baby spinach and remaining cheese. Top with a tortilla. Repeat with remaining ingredients to make 5 stacks.

Step 3 of 4

Heat 2 tsp oil in the same frying pan over medium heat. Add 2 stacks and cook for 2 minutes each side or until golden. Repeat with remaining oil and stacks.

Step 4 of 4

Place salad leaves in a large bowl. Add nut sachet, beans and reserved pineapple. Season and drizzle with dressing. Cut quesadillas in half and serve with salad.